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Chivda Recipe | How To Make Easy Poha Chivda | Festival Recipes
Chivda Recipe - Poha Chivda is one of the most loved Indian snacks, versions of which are found all over the country. This easy recipe hails from Maharashtra and is our favourite, incorporating extra-thin poha (dried flattened rice), raisins, peanuts, coconut, and other yummy ingredients all quickly stir-fried till crunchy in a delicious red chilli – mustard seeds – curry leaves tempering.
Poha Chivda brings forth a gamut of delectable flavours including saltiness, slight spice from the red chillies, gentle notes of sourness from the amchur, and sweetness from the raisins. Along with this, it juxtaposes a delicious crunchy texture imparted by the crisp poha and peanuts with a soft chewiness from the coconut and raisins, resulting in just the perfect finger food. It’s no wonder that Chivda (can we call this an Indian trail mix?) is a highly popular Indian snack, one that you will just not stop reaching out for till it’s all gone.
While in Maharashtra, this namkeen chivda is always served to guests on Diwali and other important occasions, it’s also commonly served as a tea time snack and even along with evening drinks.
The beauty of this easy poha chivda recipe, besides its pure deliciousness, is that it can be prepared in just 15 minutes if you have all the ingredients ready. So unexpected guests are no longer a worry – pop into the kitchen and cook this quickly; your guests will absolutely love the taste.
This Poha Chivda recipe provides you with all there is to know of how to make this easy snack at home. Learn how to make tasty chivda with this step by step poha chivda recipe video, and find the detailed cooking method, ingredients, preparation time, and cook time required right here on Yummefy.
And if you’re in the mood for another delicious snack, give our Bhel Puri a try. It’s superb.
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RECIPE
INGREDIENTS
Tempering:
3 1⁄2 tablespoons vegetable oil
2 teaspoons black mustard seeds
30 curry leaves
2 teaspoons roasted cumin powder
1 1⁄4 teaspoons turmeric powder (haldi)
4 dried red chillies, whole, mild
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3 tablespoons peanuts, (about 45 grams), with skin
1 cup coconut, loosely packed (about 75 grams), grated
4 tablespoons chana dal (bengal gram), (about 40 grams)
400 grams flattened rice (poha), extra thin, sun-dried
2 teaspoons amchur (dried mango powder)
1 1⁄4 teaspoons salt, or to taste
1 teaspoon powdered sugar
3 tablespoons raisins (kishmish)
Optional:
onion, to taste, finely chopped
coriander leaves, to taste, chopped
sev (fine bhujia), to taste
COOKING METHOD
- Place a kadhai or wok on medium heat; add oil. When oil is hot but not smoking, toss in black mustard seeds. Once they start to crackle, add curry leaves, roasted cumin powder, turmeric powder, and whole red chillies; stir for about 1 minute. Add peanuts, stir to mix, then slide in grated coconut. Cook, stirring, till light golden in colour, about 3 minutes.
- Add roasted chana dal (bengal gram) and stir to mix. Tip in flattened rice (thin poha) and stir continuously for 4-5 minutes till coated well with the tempering and slightly crisp in texture. Add amchur (dried mango powder), salt, powdered sugar, and raisins. Stir fry for another 2 minutes; remove from heat.
- Transfer to serving bowl. Serve immediately or allow to cool and store in an air-tight container at room temperature.
- When serving, either serve as above which in itself is delicious, or try these two options:
- Add chopped onion and chopped coriander leaves to taste. Mix well and serve. This is a favourite as an evening drink snack.
- Add fine sev (fine bhujia) to taste. Stir to mix and serve.
- Add chopped onion and chopped coriander leaves to taste. Mix well and serve. This is a favourite as an evening drink snack.
Cook’s Note: You cannot store this poha chivda once you add the optional fresh ingredients such as onion and coriander leaves. Store the chivda separately and add optional items as and when needed. Once added, the chivda needs to be eaten right away…though if you’re like us, we don’t think you’ll have any trouble on that account. Our poha chivda usually doesn’t last more than a day!
Serves: 10 as a snack
Prep Time: 12 minutes
Cook Time: 16 minutes - Place a kadhai or wok on medium heat; add oil. When oil is hot but not smoking, toss in black mustard seeds. Once they start to crackle, add curry leaves, roasted cumin powder, turmeric powder, and whole red chillies; stir for about 1 minute. Add peanuts, stir to mix, then slide in grated coconut. Cook, stirring, till light golden in colour, about 3 minutes.
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